The seductive tomato

[pegkerr]

I threw a plum tomato from my garden in the lunchbox this morning, but pulled it out when I got to work before putting the lunchbox in the refrigerator (because tomatoes, as you are all aware, should not be refrigerated as that will make them mealy and diminishes the taste). The feeling of it in my hand startled me a little, and I looked, really looked at the tomato I had thoughtlessly snatched up in my kitchen this morning.

Oh. My. God.

It is not perfectly oval. Instead, it consists of three swollen lobes, so that the sides curve, like a woman's padded hip. And then dips in, like the cleft between buttocks. I weighed it and turned it in my hand, taking in the brilliant arrest-me red color (highlighted by curved lines from the sunlight coming in the window) running my thumb over the thin, flawlessly smooth skin, tracing the sensual, perfect curves with a forefinger.

It's positively erotic. I'm almost embarrassed to leave it here on my desk.

Edited to add: Pictorial evidence is here. (*blushes*)

Comments

[avengangle.livejournal.com]

Food porn! Can you get a picture of it before you eat it?

[pegkerr.livejournal.com]

Alas. I don't have my camera with me.

[johnridley.livejournal.com]

This Thread Is Worthless Without Pics

[trogon.livejournal.com]

Veggies can indeed be incredibly erotic -- have you ever seen Ed Weston's photos of bell peppers? There's one
here (http://www.edward-weston.com/images/image_pepper_index.gif), and an artichoke that borders on being NSFW here. (http://www.edward-weston.com/edward_weston_natural_5.htm). Sadly the supermarket tomatoes and peppers are all bred for uniformity of shape, among other traits, and nobody would ever do loving photographs of them.

I hope your tomato tastes as good as it looks (and that you aren't too embarrassed by eating it!)

[diatryma.livejournal.com]

Part of the fun of growing my own bell peppers is seeing how they develop. Mine aren't as round as store peppers, and the first group was pretty small, but the variation was amazing. I don't think I had a single four-chambered pepper-- locules are the chambers that hold the seeds, and you can tell how many the pepper has by cutting it open or looking at the shape. Three-chambered peppers were most common, with one two and one one, which looked like a perfect cartoon chili pepper, only green. I felt bad just cutting into that one; I could have dissected it to see how the seeds were connected.